“Life is short, eat brownies first.”
It’s been a long far too long since I’ve shared a Brownie recipe. Whilst admittedly, I’m the first to shy away from a “Healthy” Brownie, whilst out and about, my current life calls for. Hmmm, how do I word this? A perfect balance between healthy, but not tasteless.
I’d love to lay claim to creating this recipe, but it actually comes from a lovely young lady called “Waffles With Lelia“. I watched her YouTube channel and almost immediately decided that I needed to try out some of her recipes. Truth be told, this Brownie recipe does not disappoint in any way shape, or form.
If you’d like to check out her video, you’ll instantly become a fan – So, please make sure you do (& subscribe!).
I made a few tweaks to the recipe to suit my nutritional and personal needs. Just a heads up, mine is slightly more calorific and not Vegan. Because, I’m a chocoholic and I need chocolate, upon chocolate, with another scattering of chocolate.
Also, another note is that dark chocolate with sea salt works REALLY well with this recipe, I personally use chunky chocolate biscuits. But, honestly, between my version and the original, there’s plenty of ideas for you to put your own stamp on it.
Protein Smores Brownies
150g Self Raising Flour
1 Whole Egg (Beaten)
Pinch of salt
60g Protein Powder (I used chocolate pea protein but any protein will work)
25g Cocoa Powder
¼ Teaspoon Baking Powder
400ml Milk (I used unsweetened almond)
30g Dark Chocolate
30g Chocolate Chips
2/3 Chocolate Biscuits (Can be tweaked according to your dietary requirements)
Line a brownie baking tray with greaseproof paper
Whisk your egg
Grab a heatproof bowl, mixing bowl, hand or electric whisk.
I started by pre-heating my oven to 180degree’s, and adding my flour, protein powder, baking powder, salt and cocoa powder to a large mixing bowl. I mixed everything together to form a smooth chocolatey base, in in a heatproof bowl I heated up the dark chocolate with the butter until a smooth runny mix forms. My top tip is to microwave the chocolate on defrost and it should only take 2/3 minutes. I worked this into the dry ingredients with the almond milk and when a batter started to form, thoroughly whisked in the egg (a hand mixer is handy at this point!)
Then it was time to fold in half of the chocolate chips and pour the batter into a brownie tin lined with greaseproof paper. Then on the top decorate with the marshmallows (I cut mine up and scattered them), chunks of chocolate biscuit and the other half of the chocolate chips. Oven bake for around 20-25 minutes, allow to cool, chop into 9 generous chunks and enjoy!